Nov 18, 2008

Enjoy it with salt and pepper as a side dish, drizzle it with butter and grated cheese, or top it with tomato sauce to replace your favorite spaghetti dish. Here is a basic recipe for baked spaghetti squash.

Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper.

Bake at 350° about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot.

You can saute some onion and garlic and lean ground beef;add some canned tomatoes(your choice of seasoned varieties)and leftover over spaghetti squash and toss all together; season to taste Add some parm cheese Enjoy!

It's great with a little butter or olive oil, some chopped fresh herbs and some really good grated cheese like parmigiano reggiano. Or add some chopped plum tomatoes, fresh parsley, part skim mozzarella and a little parmigiano reggiano and have it for lunch.

I just found your blog and I must say, it is a Godsend. I started counting points again 3 days ago and have been struggling with foods that are healthy and satisfying. I am going to try this since I love pasta dishes. I added your blogs to the ones I am following!

I have made this using the baked spaghetti squash topped with Marina sauce and low fat mozzarella cheese. It is still low in points (depending on how much cheese used) But a filling meal. I put the squash in a pie plate topped with the sauce and cheese and baked it for about 15 minutes in the oven at 350*

@Sherri, the spaghetti squashes I buy have instructions on the label that say to microwave for 2-3 minutes per pound to soften the skin. I haven't tried it yet, but I'm going to. I hope it makes cutting easier! :)

I make spaghetti squash all the time ~ you do need to cut in half until it's done baking. Before placing in oven (small ones fit in toaster oven), prick all over. It's done when it gives when touches. When done baking, carefully cut in half and let cool a good 5-10 minutes (it is hot!). Or if you're impatient like me, use a few paper towels to hold while you scoop out first the seeds and top strands,

I've filled a baking dish:* covered with pasta sauce sprinkled with parmesan or mozzarella. (I like to add chopped spinach to my sauce)

Hi Gina, love your recipes! 2 questions, any tips for picking a good spaghetti squash from the store. Sometimes they are so sweet and tasty and other times they have no taste at all, and every once in a while they are bitter. I can't seem to figure it out. 2nd question, why is this recipe 1 point? On ww pointsplus spaghetti squash is 0. Thanks!

We used this method to roast our spaghetti squash for your Spaghetti Squash Lasagna recipe last night. We are new to spaghetti squash and so had to taste a little on its own before using it in the recipe. We both loved it! I will definitely be fixing this as a side dish on a regular basis. It is perfect with just salt & pepper!

I am planning my meals for the week and really want to make this for another recipe on your site. How far ahead can I make it? Will it store in the fridge for 2 days? I want to make it tonight, Sunday, because I have time and use it on Tuesday for dinner.

Spaghetti squash has saved my life! I am on a no wheat diet and love pasta -- this is the most filling and yummy substitute and SO easy to make -- try it with pesto or sriracha sauce -- the possibilities are endless and yes, try the microwaving first before roasting, makes it easier! Oh, and it's great in soups! It is DA BOMB!

I have always loved traditional spaghetti - husband nope, not having it. I used to beg to have it once a year around my birthday. Last summer, I heard about substituting the squash for the pasta - and it is a once a week favorite. I also, saute up some zucchini, onions and sometimes mushrooms and throw that one top of the squash before I had the sauce. Low cal, very filling. Its a hit at our house!!

A good friend of mine who raves about spaghetti squash, made it for me yesterday! WOW. It is really good; hardly tell it isn't spaghetti and it's filling and nutritious. A no brainer for me! She added jarred Rao's homemade marinara sauce. I will definitely be adding it to my weekly menu.

I have made the spaghetti squash several times for my family. So that we don't go on carb overload when eatting just pasta for dinner I cut a spaghetti squash in half, scoop out seeds and fibers then cook face down with a tiny bit of water in a covered baking dish in the microwave for about 25 minutes. I usually have spaghetti noodles cooking in water and after the squash is done I scrape the squash out with a fork and add to my pasta water before draining. After I drain the water out of pasta/squash mixture I add spaghetti/marinara sauce. Super simple....my really picky toddler even liked it.

Just roasted mine in microwave use potatoe button for 15 minutes and let it stand there another 5. Never had it and it was yummi. Made my own turkey pasta sauce. Never going to real spaghetti again. All I have to say yummmmiiii.

Australia- (if you haven't already found it) The sticker on my squash said it was a produce of Mexico. It has a website www.elchicural.com I hope that helps. I just made it for the first time with the help from all of your comments and it turned out great especially considering the health benefits. Thank you!